Sambar served with carrots, spicy and mouth-watering Indian dish Carrot sambar Yoghurt kebab served in pita with yoghurt sauce and fresh parsley Yoghurt kebab Spicy Pho served in a bowl, spicy rice noodle soup with fresh coriander and lime slices Spicy pho Smoked BBQ wild boar leg served Smoked BBQ Wild Boar Leg Chocolate and orange cake served Chocolate & orange cake Omurice bowl served with miso soup, omelette and miso soup Omurice bowl with traditional miso soup Freshly baked peach strudel Peach Strudel Momo with curry sauce steamed and served Momos with curry sauce Apple pie ravioli served Apple Pie Ravioli Kibbeh Nayyeh raw meat appetiser Middle Eastern style served Kibbeh nayyeh Chestnut tangsuyuk, crispy chicken with roasted chestnuts and sesame seeds Chestnut tangsuyuk Falukorv stuffed with mustard and onion, served with fresh coriander Baked Falukorv with mustard and onion Risi e Bisi served Risi e bisi Pav Bhaji with classic vegetables, served with fresh coriander and toasted rolls Mumbai street style pav bhaji Boiled sweet potato with chilli, spicy vegetable dish with coriander Boiled Sweet Potato with Chilli and Coriander Kebab in pita served Kebab in pita Freshly baked ciabatta rolls Homemade Italian ciabatta rolls Sacher waffles served Sacher waffles Golden baked cornmeal squares with visible chunks of white feta cheese Cheesy Cornbread (Proja) with Feta Misozuke, with fresh vegetables, in a miso paste marinade Misozuke Sambar served with carrots, spicy and mouth-watering Indian dish Carrot sambar Yoghurt kebab served in pita with yoghurt sauce and fresh parsley Yoghurt kebab Spicy Pho served in a bowl, spicy rice noodle soup with fresh coriander and lime slices Spicy pho Smoked BBQ wild boar leg served Smoked BBQ Wild Boar Leg Chocolate and orange cake served Chocolate & orange cake Omurice bowl served with miso soup, omelette and miso soup Omurice bowl with traditional miso soup Freshly baked peach strudel Peach Strudel Momo with curry sauce steamed and served Momos with curry sauce Apple pie ravioli served Apple Pie Ravioli Kibbeh Nayyeh raw meat appetiser Middle Eastern style served Kibbeh nayyeh Chestnut tangsuyuk, crispy chicken with roasted chestnuts and sesame seeds Chestnut tangsuyuk Falukorv stuffed with mustard and onion, served with fresh coriander Baked Falukorv with mustard and onion Risi e Bisi served Risi e bisi Pav Bhaji with classic vegetables, served with fresh coriander and toasted rolls Mumbai street style pav bhaji Boiled sweet potato with chilli, spicy vegetable dish with coriander Boiled Sweet Potato with Chilli and Coriander Kebab in pita served Kebab in pita Freshly baked ciabatta rolls Homemade Italian ciabatta rolls Sacher waffles served Sacher waffles Golden baked cornmeal squares with visible chunks of white feta cheese Cheesy Cornbread (Proja) with Feta Misozuke, with fresh vegetables, in a miso paste marinade Misozuke
Coconut lime sauce served
Gentle and aromatic warm sauce infused with ginger and citrus

Warm coconut & lime sauce

Author: Flavelo
Recipes Vegetarian & Vegan Sauces and Gravies
The secret lies in the 'dual use' of lime: the peel (zest) provides the perfumed aroma of essential oils, while the juice provides the acid. Heating with coconut milk is tricky: if you boil it, the coconut oil can separate and the sauce can 'split'. Slow, gentle heating (infusion) is the goal, so flavours meld without breaking the emulsion.
🕒 Prep Time 10 mins
🍳 Cook Time 10 mins
⌛ Total Time 20 mins
🍽️ Servings 4 servings
🔥 Calories 90 kcal
🌍 Cuisine Asian

Ingredients

Equipment Needed

  • Grater (Microplane): For the lime zest, to avoid the bitter white pith.
  • Small saucepan: For heating.

Instructions

1 ✓

Grate the lime zest (green part only!), then squeeze the juice. Grate the ginger and garlic too.

Tip: Prepare everything, as cooking will be quick.
2 ✓

Pour the coconut milk into the saucepan, add the ginger, garlic, lime zest, honey, salt, and chilli flakes.

Tip: Do NOT add the lime juice yet!
3 ✓

Heat over a low-medium flame until it just begins to steam. Do not boil!

Tip: Keep at this temperature for 5-8 minutes to let the flavours infuse.
4 ✓

Remove from the heat, and now stir in the lime juice.

Tip: If you added the acid while boiling, it would surely curdle the coconut milk. Plus, fresh lime flavour dulls under heat.
5 ✓

Taste, and add more salt or honey for balance if needed.

Tip: Serve warm (e.g., on baked fish) or at room temperature.

Recipe FAQ

The sauce became bitter.
You grated the lime zest too deep and got the white, spongy pith too. Use only the green!
It separated when heating.
You cooked it on too high a heat. Remove from heat and whisk until it cools slightly and comes together.

Ingredients

  • 200 ml Coconut milk
  • 30 ml Fresh lime juice
  • 1 tsp Lime zest (grated)
  • 5 g Fresh ginger
  • 10 g Honey
  • 1 clove Garlic
  • 0.25 tsp Chilli flakes
  • 0.5 tsp Salt